2 heaping cups frozen wild blueberries
1 heaping cup apples, peeled and chopped in ⅓ inch / 1 cm chunks
3 tablespoons maple syrup
1 tablespoon fresh lemon juice
3 tablespoons oat flour
½ teaspoon cinnamon (optional)
¾ cup oats
½ cup oat flour
1 tsp cinnamon
4 tablespoons maple syrup
2.5 tablespoons coconut oil, melted
1 tablespoon almond butter (see note for nut free option)
2 heaping tablespoons finely crushed walnuts/almonds (optional)
- Pre-heat oven to 350f or 180c
- If oat flour is not already handy, blend approximately 1 heaping cup of oats in a blender to make a fine oat flour. Once oats are finely blended, measure out the needed amount for the fruit and crumble mixture. Store any extra oat flour for future use.
- In a medium sized bowl measure out and lightly mix together blueberries, chopped apples, maple syrup, lemon juice and oat flour. Leave aside while preparing crumble mixture.
- In a small sized bowl, mix together oats, oat flour and cinnamon until the cinnamon is evenly dispersed. Add maple syrup, melted coconut oil, almond butter (or substitute) and optional walnuts. Mix the wet ingredients into the oat and flour mixture. The mixture will be a bit moist but is the perfect consistency after baking.
- Measure equal amounts of the blueberry-apple mixture into the 5 ramekins or baking dish. Following this, crumble the crumble mixture evenly on top of the blueberry-apple mixture using your hands.
- Bake for 25 minutes or until crumble begins to brown and the blueberries begin to become apparent through the crumble (see picture).
High in healthy fats, fiber, vitamin C, iron, manganese and B6. Also contains a healthy does of calcium! Plus, there is absolutely no cholesterol in these treats
Original recipe, more pictures, and nutrition information visit: Maple Blueberry Apple Crumble @ cearaskitchen.com